White Chocolate Berry Dessert

White Chocolate Berry Dessert
PREP: 35 min. BAKE: 40 min. + cooling

“I made up this recipe and, after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured—not just easy-to-make or quick ones.”

8 squares (1 ounce each) white baking chocolate
6 tablespoons butter, cubed
2 eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt

FILLING:
1 package (8 ounces) cream cheese, softened
3 squares (1 ounce each) white baking chocolate, melted and cooled
1 egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract

TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
4 squares (1 ounce each) white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced

In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool.
In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.

For filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

Yield: 15 servings.
From: Sarah Gwyn
Orlando, Florida

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Pavlova

Pavlova
PREP: 25 min.| BAKE: 45 min. + standing

My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. When you beat the sugar into the egg whites, make sure that all the sugar is dissolved, or the pavlova will be sticky.

4 egg whites
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries
2 cups cubed fresh pineapple
2 medium kiwi fruit, peeled and sliced

Place egg whites in a large mixing bowl; let stand at room temperature for 30minutes. Beat until foamy. Add vanilla and vinegar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. Bake at 225° for 45-55minutes or until set and dry.

Turn oven off and do not open door. Let meringue dry in oven for 1 hour. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.

Yield: 6-8 servings.
From: Kathy Spang
Manheim, Pennsylvania

NUTRITION FACTS: 1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

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Mint Berry Blast

Mint Berry Blast
PREP/TOTAL TIME: 10 min.

What’s better than a bowl of fresh-picked berries? A bowl of berries enhanced with mint, lemon and creamy whipped topping. It’s quick, easy and oh, so refreshing!

1 cup each fresh raspberries, blackberries, blueberries and halved strawberries
1 tablespoon minced fresh mint
1 tablespoon lemon juice
Whipped topping, optional

In a large bowl, combine the berries, mint and lemon juice; gently toss to coat. Cover and refrigerate until serving. Garnish with whipped topping if desired.

Yield: 4 servings.
From: Diane Harrison
Mechanicsburg, Pennsylvania

NUTRITION FACTS: 1 cup (calculated without whipped topping) equals 65 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, 6 g fiber, 1 g protein. DIABETIC EXCHANGE: 1 fruit.

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Lemon Bar Trifle

Lemon Bar Trifle
PREP: 35 min. + chilling

When I was a new bride, almost 50 years ago, my husband gave me a mixer for my birthday. This lemon filling was in the small recipe book that came with it. The tangy flavor always takes me back to those days of trying out different recipes on my husband.

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

LEMON LAYER:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 18-20minutes or until light golden brown. Cool on a wire rack. In a small heavy saucepan, combine the sugar, corn- starch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside ½ cup for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Yield: 9 servings.
From: Alyce McCrary
Leighton, Alabama

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Fried Ice Cream

Fried Ice Cream
PREP: 20 min. + freezing | COOK: 5 min.

“I used to order this dessert at my favorite Mexican restaurant. I couldn’t believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, whipped cream or caramel ice cream topping.”

3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 teaspoon ground cinnamon
Oil for deep-fat frying

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.

Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

Yield: 6 servings.
From: Kay Higgins
Madawaska, Maine

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Fluffy Lemon Squares

Fluffy Lemon Squares
PREP: 25 min. + chilling

These rich bars, with a vanilla wafer crust, get their sweet-tart flavor from lemon gelatin, sherbet and Pudding mix. They’re fun to make with my grandchildren.

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. x 2-in. dish. Cover; refrigerate for 30minutes. Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside.

In a large mixing bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2minutes. Add sherbet; beat on low for 1minute or until soft-set. Gently fold in whipped cream. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

Yield: 12 servings.
From: Joyce Speerbrecher
Grafton, Wisconsin

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Creamy Lime Sherbet

Creamy Lime Sherbet
PREP: 20 min. + freezing

My luncheon guests are always impressed when I serve this smooth, refreshing dessert with a garnish of Candied edible flowers. The sherbet’s lime flavor is so pleasant!

2 cups milk
1-1/4 cups sugar
1/3 cup lime juice
1-1/2 teaspoons grated lime peel
2 to 3 drops green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed

In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved
and mixture reaches 175°. Refrigerate until chilled. Stir in the lime juice, peel and food coloring if desired. Freeze in an ice cream freezer according to manufacturer’s directions. Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

Yield: 1-1/2 quarts.
From: Betsy Hedeman
Timonium, Maryland

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Cool Rhubarb Dessert

Cool Rhubarb Dessert
PREP: 40 min. + chilling

“When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection!”

1-1/2 cups all-purpose flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts

FILLING:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen Rhubarb

TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1 cup miniature marshmallows
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup flaked coconut, toasted

In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.

In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.

In a large mixing bowl, beat cream until thickened. Add confectioners’ sugar and beat until soft peaks form. Fold in marsh- mallows. Spread over rhubarb layer.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

Yield: 16 servings.
From: Maxine Smith
Owanka, South Dakota

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Brownie Sundaes

Brownie Sundaes
PREP: 30 min.| BAKE: 25 min. + cooling

I serve this yummy dessert often at baseball barbecues or whenever I have a large group in. Homemade Brownies and hot fudge sauce plus ice cream…you can’t go wrong!

2 cups butter, cubed
32 squares (1 ounce each) semisweet chocolate
7 eggs
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt
3/4 pound chopped walnuts, optional

HOT FUDGE SAUCE:
1 cup heavy whipping cream
1 cup sugar
1/2 cup butter, cubed
1 cup baking cocoa
Vanilla ice cream
Whipped cream and maraschino
Cherries, optional

In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool. In a large mixing bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired.

Transfer to two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350° for 25-30minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 15minutes. In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3minutes. Cool for 3minutes.

Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan).Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and Cherries if desired.

Yield: 4 dozen (2 cups sauce).
From: Carol Brandon
Uxbridge, Ontario

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